This butternut squash soup recipe is so deliciously creamy and so easy to make! It’ll heat you up on a cold day and is a great way to sneak some veggies into your family’s diet.
Do you ever go to the grocery store and come up on a deal that’s just too good to pass up and you HAVE to buy it? Yea, that’s me all of the time! During a recent trip to Walmart, I picked up some butternut squash for a great deal. I had no idea what to do with it, so I went to my favorite resource, AllRecipes.com. I found this incredible butternut squash soup recipe, made a few changes of my own, and voila!
Best. Recipe. Ever. I can't get enough of this soup. I’ve made it for our whole family, including our extended family and everybody has LOVED it. Even my picky husband loves it……and that's saying a lot!
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So without further adieu, I present to you:
WORLD’S BEST BUTTERNUT SQUASH SOUP
This recipe is so easy. I mean seriously, you will die. One of the best parts is that it tastes even BETTER as leftovers, believe it or not. It also freezes really well, just make sure that you use a good freezer-safe soup container. Feel free to double the recipe so that you can have a quick, easy, and delicious meal out of the freezer! Just make sure that you have a large stockpot so that it will all fit.
HOW TO CHOOSE A BUTTERNUT SQUASH
Sometimes it’s hard to pick the perfect produce at the store, it can just get so confusing! The trick to picking the perfect butternut squash is to find the heaviest one of its size. Look for one that’s a solid beige color and doesn’t have any deep scratches or soft spots. Surface scratches are okay, but you don’t want anything that’s actually punctured the skin.
HOW TO ROAST A BUTTERNUT SQUASH
For this butternut squash soup recipe, you’ll need to roast your squash in the oven before turning it into soup. It’s so easy, you really can’t go wrong! Cut your squash in half lengthwise. Scoop out the seeds and guts. Coat the entire squash in olive oil or melted butter and place skin side on a cooking sheet covered with silicone baking mat (or parchment paper). Roast in the oven at 375 degrees for 45 minutes until really soft and fork-tender.
You can also cook your squash in the microwave if you don’t have the time to roast it. Cut and clean out the guts as above. Then, place the cut sides down on a plate and microwave 8-10 minutes until soft. Continue microwaving in 1-minute increments if the time isn’t long enough. Check for doneness using the tip of a sharp knife, which will cut through the skin easily.
HOW TO TURN IT INTO SOUP
A blender is the key to turning this from a bunch of delicious ingredients to a creamy and tasty soup. You can either use a big stand blender or an immersion blender, the choice is yours! The key is making sure that you get it completely smooth and there aren’t any chunks left.
DON’T FORGET THE SECRET INGREDIENT
Cayenne pepper is the secret ingredient that you wouldn’t really think to put in this soup. It really makes the soup taste incredible! It doesn't make it spicy, it just gives it a little pop. The recipe doesn’t call for much, so make sure that you don’t skimp on this ingredient because it really does make it delicious!
WHAT TO SERVE WITH BUTTERNUT SQUASH SOUP
This soup is delicious all by itself, it seriously doesn’t need anything else! However, if you’re feeling like dressing it up a bit, try out these options:
- Bread bowl
- Crusty bread
- Grilled cheese sandwich
- Thin-crust veggie pizza
- Goat cheese
- Parmesan cheese
- Kale chips
- Roasted red peppers and cream
- Roasted pecans
- Roasted butternut squash seeds
- Sunflower seeds
- Chives and cream
BUTTERNUT SQUASH SOUP RECIPE
This recipe is so easy to throw together and you likely have a lot of the ingredients on hand. You can look at my list of kitchen staples to see that I usually have all of this, besides the squash, stocked in my fridge, pantry or freezer.
Butternut Squash Soup
- 6 Cup Butternut Squash (about 2 squash)
- 6 Tbsp Onion, Chopped
- 4 Tbsp Butter
- 3 Cup Water
- 4 Cubes Chicken Bouillon
- 8 Oz Cream Cheese
- 1/2 Tsp Dried Marjoram
- 1/4 Tsp Cayenne Pepper
- 1 Tsp Oregano
- Black Pepper, To Taste
- Cook the butternut squash.
- While that's cooking, saute the onion in butter until soft.
- Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well-mixed.
- Return to saucepan and heat through, but don’t allow it to boil.
That's it! The longer the flavors sit, the better it tastes. Everyone went nuts over it, and I'm sure you will too! In fact, I'm drooling a little right now just thinking about it… What’s your favorite butternut squash soup topping? I’m always looking for new ideas to try!
Looking for more delicious recipes to try?
- If you like tomato basil soup, then you’ve got to try out this recipe!
- Try out this easy cornbread recipe – it only takes 5 minutes to throw together and it’s done baking in 15 minutes!
- This hearty potato soup is sure to be a family favorite.
- Try out these easy and delicious bread recipe that goes great with soup!
- Here’s a quick and easy chicken tuxedo soup recipe that uses a bunch of canned goods, so it’s a great way to shelf cook and use up what you already have!